Ahh the burrito. One of Mexico’s many gifts to the world. Chocolate, sunny holiday resorts, tequila… and the burrito. Typically a dinner main, the wrap has taken on a whole new role in modern cuisine and this means you get to eat a burrito for breakfast! Similar to a dinner (or lunch) burrito this version is furnished with a few black beans, avocado and veggies but also “egg”. The breakfast burrito is a less spicy cousin, because no one needs to sweat at breakfast and typically is diminutive in size compared to the football like wrap you might get served for dinner.
Breakfast Burrito
Course: BreakfastCuisine: VeganDifficulty: Easy2
servings20
minutes15
minutes35
minutesIngredients
2 Tortillas
1/2 red onion diced
3 mushrooms sliced
1/2 bell pepper diced
6 Tbsps of black beans
1/2 tomato diced
1/2 avocado diced
2 handfuls of spinach
2 “Just Eggs” (this is optional but worth it. Walmart has the best price we’ve seen, but they are widely available.)
Salt and pepper to taste (Black salt or Kala Namak is great with fake egg but not necessary.)
Generous spoonful of salsa
Directions
- Add the onion, pepper and mushrooms to a frying pan and cook until the onions are translucent.
- Cut the Just Egg into small squares.
- Add the Just Egg and black beans to the frying pan and continue to cook until the beans and eggs are hot.
- Stir in the salt and pepper.
- Lay out a flat tortillas and add half the vegetable/bean/egg mixture.
- Top with tomato, avocado, spinach and salsa.
- Roll and enjoy.